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Sooo, let’s talk shop a bit before we get on to the next delicious recipe I have ready to share.

Do you like the recipes I share on here? Are you printing and making? Are you pinning and liking?

I try very hard not to compare my blog to anyone else’s, because I never want to undermine the opportunity the Lord gave me when He prompted me to start this blog. I promised from the get go, I’d write to an audience of 1 or 1,000, and its gone much further than I ever imagined it would 2 short years ago.

HOWEVER, if you all are unhappy, or I am not doing a good job generating conversations, or posting things you like, then I sure want to know. I was at a small blog today checking out the recipe she brought to Weekend Potluck, and as I was scrolling down, I noticed she had over 21 comments on one food post! I was like Oh my goodness, ALL these people are commenting on this post about food, hmmm. When I post about food, I rarely get 3 comments. {See, I compared, and I am not supposed to!}

Comparison aside, this got me thinking that I should check in with you! Are you happy with what you read here? Does 4 days of posts about food or life, plus Weekend Potluck on Friday overwhelm you? I have posted 5 days a week for almost 3 years now because I set that goal for myself, I guess I am OCD like that!? 😉

So, should I cut down to 3 day a week plus Potluck? There are over 3,000 of you out there, and 2,995 of you are silent! LOL 🙂 Speak up, I love to hear from you all today!!!!!!!!!!!!!

Preparation Instructions

1. In a skillet over medium heat, cook bacon until crispy and then remove bacon from the pan and drain the grease. Mix up marinade ingredients in a bowl and place chicken in the bowl. Put bowl into the refrigerator and allow chicken to marinate for at least 30 minutes.
2. Thinly slice tomato and sweet onion. Saute onion slices in 2 T. butter.
3. Heat a skillet to medium heat with the butter. Drain and discard marinade and put chicken into the hot skillet. Grill chicken uncovered over medium heat for 4-6 minutes on each side or until chicken is no longer pink.
4. Cut avocado into wedges. Move chicken to the edges of the grill. Top each piece with a slice of bacon, an onion slice, a tomato slice, an avocado wedge and a slice of Monterey jack cheese.
5. Cover the pan and cook over medium heat for 4-6 minutes longer or until cheese is melted.

If you like the fresh taste of cilantro, this is the dinner for you! Fresh, easy and oh-so delicious!

Ingredients

Sweet Pulled Pork:

3 pounds Pork Shoulder Roast (or Loin Roast Is Fine, Just Pricer)

2 cups Of Your Favorite Salsa (you Decide The Heat)

4 ounces, weight Canned Green Chilies

¼ cups Packed Brown Sugar

15 ounces, weight Black Beans, Rinsed And Drained

Avocado Cream Sauce:

4 whole Green Onions, Sliced

2 whole Avocados

2 Tablespoons Sour Cream

4 Tablespoons Lime Juice

¼ cups Snipped Cilantro

4 cloves Minced Garlic

1 teaspoon Kosher Salt

TOPPINGS:

Shredded Lettuce

4 whole Green Onions, Sliced

Stand And Stuff Taco Shells

Preparation Instructions

In the bottom of a large crock pot, mix salsa, green chilies, brown sugar and black beans. Add the pork roasted (salted with Kosher salt) and cook on low for 6-8 ours or high for 4-6. Take the meat out of the crockpot and shred with 2 forks. Return to pot and mix with sauce and beans. Leave lid off as you continue making supper to cook away some of the juices.
To make the avocado cream sauce, slice green onions, mash 2 avocado, add lime, sour cream, snipped cilantro, garlic and salt.
To serve:
Scoop sweet pork into baked hard shell. Top with a dollop of avocado cream sauce and shredded lettuce and green onions.
Serve with cherry tomatoes on the side.
Dig in to these fresh, easy, DELICIOUS tacos! YUM!

*My only complaint was that if I made 2 tacos at the same time, my second got the shell soggy while it waited. Just an FYI, not a deal breaker!